Hearty Lentil Soup
Embrace the comforting warmth and wholesome goodness of this Hearty Lentil Soup, a recipe that's as nourishing for the soul as it is for the body...
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp ground cumin (optional)
- 1 cup brown or green lentils, rinsed
- 6-8 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups fresh spinach or kale, chopped (optional)
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon or 1 tbsp red wine vinegar (optional, for serving)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat.
- 2. Add chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened.
- 3. Stir in minced garlic, dried oregano, dried thyme, and ground cumin (if using). Cook for 1 minute more until fragrant.
- 4. Add the rinsed lentils, vegetable broth, and diced tomatoes (with their juice) to the pot.
- 5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally.
- 6. If using spinach or kale, stir it into the soup during the last 5-10 minutes of cooking, until wilted.
- 7. Season generously with salt and freshly ground black pepper to taste.
- 8. Just before serving, stir in fresh lemon juice or red wine vinegar if desired, for a touch of brightness.
- 9. Ladle into bowls and serve hot, garnished with fresh parsley if you like.
